Ranch Dressing with Fresh Herbs

Ranch Dressing with Fresh Herbs

14 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    2 h 20 m
LemonLush
Recipe by  LemonLush

“This dressing packs a punch of flavor without the use of dried herbs or spices. I wanted a recipe that explodes with freshness, a bit of tang, and traditional ranch flavor. It can be made on the lighter side if you wish. Use it to dip veggies or decadent foods such as fried onion rings or chicken strips. Stores well in the refrigerator. To lighten the calorie count, use light mayonnaise and light sour cream. You can even substitute plain yogurt for the sour cream if you like, but it will alter the taste somewhat.”

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Ingredients

Adjust Servings

Original recipe yields 1 1/2 cup

Directions

  1. Sprinkle the salt over the minced garlic in the bottom of a mixing bowl; make a paste, rubbing the salt into the garlic thoroughly with the back of a spoon. Add the red bell pepper, green onion, shallot, parsley, dill, cilantro, and lemon juice; mix lightly until well combined. Season with black pepper. Add the buttermilk, mayonnaise, and sour cream to the mixture; beat with a wire whisk until evenly combined. Cover the bowl with plastic wrap and refrigerate at least 2 hours. Dressing keeps refrigerated up to 1 week.

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Reviews (14)

Rate This Recipe
Sarah Jo
47

Sarah Jo

I followed this recipe exact only using reduced fat mayonnaise/sour cream--I made no other changes. I mixed this up this morning as I wanted it to have time to sit in the fridge until dinner. I served this with a veggie platter (baby carrots, sliced cucumbers, raw broccoli and plum tomatoes), it was one of the best dips we've had in a long time. I was doubtful that fresh herbs could make *that* much of a difference. BOY, was I wrong!

naples34102
36

naples34102

Jackpot! Hubs and I both responded favorably at the same time as this hit our mouths. A most excellent, fresh tasting dressing with a perfect balance of each of its components. Other than using equal amounts of the mayonnaise and sour cream I prepared this exactly as written. I loved the combination of herbs and I was particularly fond of the addition of the minced red pepper, which added a lot of character - in flavor, in color, and in texture. One of the best dressings I've tried from this site; one that could easily make me eat a lot more salad! I served this with a tossed salad of baby spinach, Romaine lettuce, English cucumber and sliced avocado.

ChiTownChef
31

ChiTownChef

The use of fresh herbs and veggies instead of powders makes a BIG difference. If you're going to use powdered this and that, may as well buy a pouch of dried Hidden Valley! My Family gave a hearty round of applause on this one. They didn't think Ranch dressing could be made from scratch and I made a lighter version of this with yogurt and light sour cream! The longer it sits the better it tastes. Made this two days before we ate it since plans changed.. it was loaded with flavor.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 85 cal
  • 4%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 2 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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